Amish Hot Pepper Mustard Recipe
This Amish Hot Pepper Mustard Recipe offers a perfect balance of sweet, tangy, and spicy flavors. Made with hot peppers, yellow mustard, vinegar, and sugar, it creates a bold and versatile condiment that pairs well with sandwiches, pretzels, and meats.
Servings
Ingredients
For the Mustard Base:
- 30 hot peppers such as banana peppers, jalapeños, or Hungarian wax peppers
- 6 very hot peppers such as habaneros or serranos; seeds included for extra heat
- 32 ounces white vinegar
- 32 ounces prepared yellow mustard
- 5 cups granulated sugar
- 1 tablespoon salt
For the Thickener:
- 2 cups water
- 1 cup all-purpose flour adjust for desired consistency
Instructions
Prepare the Peppers
- Wash the peppers thoroughly under running water. Remove the stems and seeds from the hot peppers, leaving the seeds in the very hot peppers if a spicier mustard is desired.
- Finely chop the peppers or pulse them in a food processor for a smoother consistency.
Cook the Mustard Base
- In a large stockpot, combine the chopped peppers, vinegar, mustard, sugar, and salt. Stir well to incorporate all ingredients.
- Place the pot over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent burning. Allow it to simmer for approximately 5 minutes to blend the flavors.
Prepare the Thickener
- In a separate bowl, whisk together the water and flour until a smooth paste forms, ensuring no lumps remain.
- Gradually pour this mixture into the simmering mustard, stirring continuously to prevent clumping.
Final Cooking & Thickening
- Reduce the heat to low and continue stirring for 2–3 minutes, or until the mustard thickens to the desired consistency. If the mustard appears too thick, additional water or vinegar may be added in small increments.
- Once thickened, remove from heat and allow it to cool slightly before transferring to jars.
Storage & Canning (Optional)
- Ladle the mustard into sterilized glass jars, leaving approximately ¼ inch of headspace at the top.
- Wipe the rims clean and secure the lids tightly.
- If canning, process the jars in a boiling water bath for 20 minutes to ensure a proper seal.
- Once sealed, allow the jars to cool at room temperature before storing in a cool, dark place.
Notes
To make this Amish Hot Pepper Mustard Recipe gluten-free:
- Replace all-purpose flour with cornstarch or arrowroot powder (use ½ cup cornstarch mixed with 1 cup water for a similar thickening effect).
- Ensure the mustard and vinegar used are gluten-free, as some brands may contain additives with gluten.
- Double-check all pre-packaged ingredients to confirm they do not contain gluten-based stabilizers.